Tasting Notes 2010
Vineyard : 100% Carmenere from the Rapel Valley cropped at an average of 7.5 tons per hectare (3 tons per acre).
Harvest : Harvest was carried out by hand between April 22nd and May 12th, 2010.
Vinification : After being hand harvested the grapes were then crushed and destemmed to stainless steel tanks. The must was then warmed and inoculated with selected yeasts and fermented during 10 days with temperatures peaking at 33ºC/91ºF. Following the completion of fermentation the must was subjected to an additional 7 days of post fermentation maceration (to give a total of 17 days total skin contact). The wine was then pressed off skins and put to French oak barrels for 9 months during which time it was racked twice: once in the spring when it was first sulphured (following the completion of malolactic fermentation) and then once again shortly before bottling.
Tasting Notes : Intensely violet in colour, on the nose this wine exhibits rich notes of black cherry, blueberry and fresh rosmary with just a hint of black pepper. In the mouth an initial attack of red plum, sweet tobacco and cinnamon gives way to just a touch of earthiness and ripe bell pepper. Ripe tannins and fresh acidity combine to give good balance and length.
Wine Analysis :
